• Chicken and Marinade
• 6 slices ginger
• 1 green onion, sliced into sections
• 1 t light soy sauce
• 1 t Shaoxing rice wine
• 1 t sesame oil
• ¼ t sugar
• pinch white pepper
• pinch corn starch
• chicken breast, thinly sliced
• Stir Fry
• dried chilies
• 8 slices ginger
• 4 cloves garlic, sliced
• Sauce
• 1 t whole Szechuan pepper corns
• 1 t dark soy sauce
• 1 t light soy sauce
• pinch sugar
• 1 t Shaoxing rice wine
• Garnish
• 1 t toasted sesame seeds
• 1 green onion, finely chopped
• fresh chili, finely chopped

Combine marinade ingredients and marinade chicken. While marinading, prepare the rest of the ingredients.

Heatwok on high, no oil. Add dried chilies to toast. Do not burn. Remove to bowl.

Add oil to wok. When smoking, add ginger and garlic.

Push marinade ginger and onion to the side (they are done). Add chicken to wok. Put garlic & ginger to top of chicken. Sear chicken. Cook chicken to 85% done.

Add sauce. Bring to boil and thicken sauce.

Remove from heat and add garnish.

Preparation time: 15 minutes
Cooking time: 10 minutes

School of Wok